Brown named #18 on list of America’s top universities (for food lovers)

Sir Kensington's Gourmet Ketchup is the Ratty's newest addition.

The Daily Meal, an online food and drink blog, recently re-ranked the country’s “Top 20 universities” based exclusively on the quality of their dining services. Even though the writers praised Brown’s ability to cater to vegetarian and kosher eaters, we still came in close to last out of the 20 schools, with our ranking at #18.

The number one school on the list, Washington University in St. Louis, might offer a kitchen space where students can learn to make sushi, but I doubt its dining halls can get fratty like the Ratty. And, as if the Ratty didn’t have enough surprises over the weekend, today it introduced Sir Kensington’s Gourmet Scooping Ketchup — a brand created by two Brown alums.

We might only be #18 on the Daily Meal list, but at least we have alternative ketchup, Gail, and as of tomorrow, Mama Kim’s at the Blue Room.

Alums who do cool things: Scott Norton ’08 and Mark Ramadan ’08

Scott Norton and Mark Ramadan did the unthinkable — they challenged one of the largest monopolies in our society: ketchup. Like Kleenex and Band-Aids, Heinz is synonymous with the product itself. Rather than accept this fate and be subjected to a life of one-ketchup consumption, these alums created an answer to the catsup establishment in the form of Sir Kensington’s Gourmet Scooping Ketchup. The brand has wit! Charm! Rebellion! Mustaches! How very Brown of them.

We got in touch with Norton and Ramadan and asked them some of BlogDH’s most pressing questions.

Why ketchup?
Ketchup is one of the only food products that is served everywhere from McDonald’s to the Four Seasons Hotel. What we noticed, with surprise, was that there is essentially no variety or choice in quality, texture or taste in the category.  Across mustards, salsas, yogurts, olive oils, chips and countless others, there are seemingly endless varieties, but with ketchup this wasn’t so. We were intrigued by this gap in the market, and began investigating to see if we could deliver something compelling. Continue Reading